Turkey neck stew or Turkey neck gumbo is often served at large
gatherings such as Mardi Gras parties in Louisiana and serve with a lot
hot sauce. One Good reason turkey necks are serve because the meat is
inexpensive and very flavorful and guess what???,there’s a lot of meat
on those turkey necks, not like > "chicken necks" Not knocking
chicken neck because the chicken necks make a rich broth for chicken and
dumplings.
I came up with this recipe Turkey Necks and Dumpling Gravy....because
sometime you don't want to get too full on dumplings < > just the
taste of those season meaty turkey necks with a little flour season
gravy.
When buying turkey necks they normally available in packs of 6 in the
poultry section of your supermarket. The necks are usually cut into 2
(6-inch) sections but if they are packaged whole, cut them in half for
easier handling.
Recipe
8 or 12 turkey necks
2 cups onions, sliced
1 cup diced celey
1/4 cup garlic, minced
Place turkey necks in pot filling all way with water covering the turkey necks.
Adding onion, celery ,garlic and black pepper and salt to your taste.and other ingredients you like.
Cover and cook on low med heat for 2 hours or until water is half gone
Adding ¼ cup parsley, chopped
and 1 cup green onion
salt and black pepper to taste cover and cook until green onions are tender
Then mix ¼ cup flour
1 cup chicken stock mix well add salt and pepper to taste.
Pour over Turkey Necks and stirring lightly and in two seconds it will look like this.simmer for few mins.
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